Step-by-Step Instructions

1. 1.Prepare Basmati Rice

   Rinse 2 cups of Basmati rice well under running water. Soak the rinsed rice in water for 30 minutes. After soaking, drain off the water completely and keep the rice aside.

2. 2.Marinate the Chicken

   In a large bowl, take 600g of chicken pieces. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of chopped coriander leaves, and a handful of chopped mint leaves.

3. 3.Combine and Marinate

   Combine all the ingredients with the chicken thoroughly, ensuring the chicken is well coated. Marinate the chicken for 30 minutes.

4. 4.Heat Oil

   Heat 1/2 cup of oil in a pressure cooker over medium heat.

5. 5.Fry Onions

   Add 4 sliced onions to the hot oil. Stir and cook the onions until they turn golden brown. This process may take approximately 10-15 minutes.

6. 6.Reserve Fried Onions

   Remove about 1/4 of the fried onions from the cooker and spread them on a plate to cool down. These will be used later for garnishing the biryani.

7. 7.Add Marinated Chicken

   Add the marinated chicken to the pressure cooker with the remaining fried onions.

8. 8.Add Whole Spices

   Add the whole spices: 1 tsp cumin seeds, 1-inch cinnamon stick, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns to the chicken.

9. 9.Cook Chicken

   Stir to combine all the ingredients. Cook, stirring continuously, until the color of the chicken pieces changes from pink to white. This should take about 5-7 minutes.

10. 10.Simmer Chicken Masala

    Partially cover the pressure cooker and continue to cook the chicken masala until the oil starts to release from the sides. Stir occasionally to prevent the masala from burning at the bottom. This step will take approximately 10-15 minutes.

11. 11.Add Water

    Pour 2 cups of water into the cooker with the chicken masala.

12. 12.Add Rice

    Carefully add the soaked and drained Basmati rice over the chicken and water.

13. 13.Gently Combine

    Gently stir to combine the rice with the chicken masala, being careful not to break the rice grains.

14. 14.Add Saffron Milk and Ghee

    Drizzle 2 tbsp of saffron milk (saffron soaked in milk) and 1 tbsp of ghee over the rice.

15. 15.Add Fresh Herbs

    Garnish with a handful of fresh coriander leaves and mint leaves.

16. 16.Pressure Cook Biryani

    Close the pressure cooker lid. Cook on medium heat until 2 whistles are released.

17. 17.Natural Pressure Release

    Once 2 whistles are released, turn off the heat. Let the pressure release naturally from the cooker. Do not open the lid immediately.

18. 18.Open Cooker

    Once the pressure has completely released, carefully open the lid of the pressure cooker.

19. 19.Fluff Biryani

    Gently fluff the biryani with a fork to separate the rice grains and mix the chicken and spices evenly.

20. 20.Garnish and Serve

    Garnish the biryani with the reserved fried onions, fresh coriander, and mint leaves. Serve the chicken biryani hot.